Saturday, November 22, 2008

Holiday Recipes: Hot Beverages: Hot Cocoa, Hot Toddy, Mulled Cider,

I am a little biased but, one of my Clients CHEF HARRY SCHWARTZ has posted some awesome Warm Beverage RECIPES just in time for the cold weather and the HOLIDAYS. I have stolen a couple and they are below.

Hot Cocoa

1/3 cup cocoa powder
1/3 cup granulated sugar
1/2 cup water
1 quart whole milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoon powdered sugar
Dash cinnamon
In a heavy saucepan, whisk together the cocoa, granulated sugar and water until smooth. Place over medium heat and whisk while bringing the mixture just to a boil. Slowly whisk in the vanilla and milk and bring just to a simmer. Keep over low heat. In a bowl, whisk together the whipping cream and the powdered sugar until soft peaks can be formed when the whisk is lifted from the cream. Pour the cocoa into cups or mugs and top with the whipped cream and a dash of cinnamon. Makes 4 cups.

Ginger Spice Tea

2 cups water
4 whole cloves
1 cinnamon stick
4 whole allspice
1 slice fresh ginger
1 teaspoon orange zest
1 tablespoon fresh lemon juice
2 tablespoons honey
1 tablespoon or 1 bag Jasmine Tea
Bring the water, cloves, cinnamon, allspice, ginger and zest to a simmer and simmer slowly for 5 to 10 minutes. Strain into a heatproof bowl and stir in the lemon juice and honey. Place back in a saucepan and bring just to a boil and remove from heat. Add the tea to the hot water and allow to brew a few minutes. Serve in teacups. Makes 2 cups.

Rasberry Orange Coffee

2 tablespoons orange zest
4 tablespoon sugar
1/2 cup water
1 cinnamon stick
1 teaspoon vanilla extract
4 cups fresh brewed coffee
4 tablespoons raspberry flavored liqueur
Sweetened whipped cream
Mix together the zest and sugar with the water in a small saucepan. Drop in the cinnamon stick. Simmer until sugar dissolves and mixtures simmers a few minutes. Remove cinnamon stick. Stir in vanilla and coffee. Re-heat if needed. Place a tablespoon of liqueur in each of four cups and divide coffee among the cups. Top with whipped cream. Serve hot. Serves 4.

Mulled Wine

2 tablespoons sugar
1 bottle red wine (Merlot is wonderful)
1 cinnamon stick
1 tablespoon orange zest
1 tablespoon brandy
Heat the sugar, wine, cinnamon stick and orange zest in a non-reactive pan over medium heat until hot but not boiling. A scum will appear on the surface. At that point, remove from hearth and skim off the scum. Add the brandy and strain the liquid into heatproof glasses. Makes about 6 glasses,

Swedish Glogg

2 cups red wine
2 cups brandy
6 whole cloves
1 cardamom pod, slightly crushed
1 cinnamon stick
1/2 cup currants
1/4 cup slivered almonds
3/4 cup granulated sugar
In a non-reactive pan, stir together all of the ingredients reserving 1 teaspoon of sugar. Heat the mixture slowly and just until it begins to boil. Carefully ignite the mixture by passing along lit match over the top. Sprinkle the remaining sugar over the flames and, after about 10 seconds, cover the pan to extinguish the flames. Strain into small, heatproof glasses. Makes about 8 servings.


6 apples
6 cinnamon sticks
12 ounces ginger ale
2 slices of lemon
3/4 cup granulated sugar
64 ounces beer or ale
1 cup Concord grape wine
Core the apples and place in a baking dish with a cover. Place a cinnamon stick in the hole from the core of each apple. Pour the ginger ale over the apples and add the lemon slices to the dish. Cover. Bake in a 350-degree oven until the apples are tender, about 40 minutes. Allow to cool. Discard the cinnamon sticks and lemon slices. In a non-reactive, pan. Heat half of the beer or ale with the sugar until it is hot but not boiling. Add the apples and their liquid along with the remaining beer to the pan. Heat until hot but not boiling. Ladle into mugs and enjoy. Makes about 6 cups.

Hot Toddy by the Fire

4 ounces Calvados
2 ounces apricot brandy
1 teaspoon powdered sugar
2 ounces heavy whipping cream
Make a fire in the fireplace. Warm the Calvados and brandy until hot but not boiling. Whisk together the sugar and cream until thick and frothy. Pour the Calvados mixture in a warm mug and then pour the cream mixture into the mug. Do not stir! Sip by the fire. Makes 1 toddy.
Sparkling Strawberry Punch
1 tin frozen strawberries in syrup, thawed
16 ounces lemon lime soda, chilled
32 ounces club soda, chilled
12 fresh strawberries
Place the thawed strawberries in a pitcher and mix in the lemon-lime soda. Divide among 12 champagne or wineglasses. Top off with club soda. Garnish with a fresh strawberry. Makes 12.

1 comment:

BruntonLifeBeautiful said...

Hurray for Hot Toddies!!!! :)